If you’re looking for the perfect indulgent treat—soft, rich, and bursting with cherry flavor—try this Cherry Pop-Tart Cookie recipe. It combines a tender cookie dough with gooey cherry pie bar filling, all topped off with a cherry glaze and red sugar sprinkles. One bite, and you’ll be transported to fruity, pastry-like paradise.
Why You’ll Love It
This recipe takes stuffed cookies to new levels. Inspired by the bakery-style cookies of New York—think thick, chewy centers with crisp edges—plus the nostalgic fun of Pop-Tarts and pie bars, these cookies are a textural and flavorful knockout. You get rich cookie dough, a surprise cherry swirl, and a sprinkle-glazed finish all in one bite.
Ingredients (Makes 7 Stuffed Cookies)
For the Cherry Pie Bar Filling
- 113 g unsalted butter, room temperature
- 200 g granulated sugar
- 2 large eggs
- ¼ tsp almond extract
- ½ tsp vanilla extract
- ½ tsp salt
- 180 g all-purpose flour
- 1 (21 oz) can cherry pie filling
For the Cookie Dough
- 226 g unsalted butter, room temperature
- 200 g granulated sugar
- 50 g brown sugar
- 2 large eggs
- 2 tsp cherry emulsion
- 1 tsp vanilla extract
- 440 g all-purpose flour
- 2 tsp cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 Cherry Pop-Tarts (chopped or pulsed)
For the Cherry Glaze
- 113 g powdered sugar
- ½ tsp cherry emulsion
- 1–2 tsp water (for consistency)
- 1–3 drops pink food coloring
- red sugar sprinkles
Directions
1. Make the Cherry Pie Bar Filling
- Preheat oven to 350 °F (175 °C). Line an 8×8-inch pan with parchment.
- Cream butter and sugar for 3 minutes until fluffy.
- Add eggs, almond, and vanilla extracts.
- Fold in flour and salt until combined.
- Spread half the batter in pan. Add cherry pie filling.
- Drop spoonfuls of remaining batter on top and swirl gently.
- Bake 40–50 minutes until golden. Let cool completely.
2. Make the Cookie Dough
- Preheat oven to 375 °F (190 °C). Line a baking sheet.
- Cream butter and sugars until fluffy. Add eggs, cherry emulsion, and vanilla.
- In another bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.
- Gradually add dry mix to wet.
- Stir in chopped Pop-Tarts.
3. Assemble Cookies
- Divide dough into 6 oz portions. Flatten each, stuff with cherry bar filling, and roll into balls.
- Place on sheet with plenty of space.
- Bake 12–14 minutes until edges are set. Cool fully on tray.
4. Glaze & Decorate
- Mix powdered sugar, cherry emulsion, food coloring, and water until thick.
- Glaze cooled cookies and sprinkle with red sugar.
How These Stack Up – A Cookie Lover’s Dream
- Texture play: Thick, soft, gooey centers like iconic NYC bakery cookies (Sweetest Menu).
- Stuffed surprise: Cherry pie bars add a fruity burst.
- Nostalgic twist: Pop-Tarts folded into dough = childhood joy in every bite.
